Name: Ham, Potato, and Leek Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 large or 2 small leeks to make 4 cups thinly sliced leeks, white and light green parts only (see How to Clean Leeks); 4 cups chicken broth; 2 large russet potatoes (about 1 pound), peeled, cut into 1/2 inch pieces; 1/2 teaspoon ground white pepper; 2 cups ham, diced; 1/4 to 1/2 cup cream, half and half, or chicken stock; Salt to taste; 3 tablespoons fresh parsley, chives or dill, chopped

Ingredients

6 serv.

2 tablespoons unsalted butter
1 large or 2 small leeks to make 4 cups thinly sliced leeks, white and light green parts only (see How to Clean Leeks)
4 cups chicken broth
2 large russet potatoes (about 1 pound), peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 to 1/2 cup cream, half and half, or chicken stock
Salt to taste
3 tablespoons fresh parsley, chives or dill, chopped

Instructions

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1 Melt the butter in a large saucepan over medium heat. Add the leeks and cook, stirring occasionally, for 5 minutes, or until leeks are soft but not browned.
2 Add chicken broth, potatoes and white pepper. Bring to a boil over medium high heat. Reduce heat. Cover and simmer 25 minutes or until vegetables are very tender.
3 Using an immersion blender, or a standing blender working in batches, process until smooth. (If using a standing blender, do not fill your blender more than a third full with hot soup.)
4 Stir in the diced ham and enough cream, milk, or half and half, or stock to thin the soup to desired consistency. Season to taste with salt. Garnish with parsley, chives or dill. Adapted from a recipe offered by Jones Dairy Farm .